Fresh Herb Ranch Dressing

A thick and velvety cream, dotted with green specks of fresh herbs. The acidity of the fermented milk balances the richness, leaving a fresh sensation on the palate.

• Prep time: 15 min
• Cook time: 0 min
• Difficulty: Easy
• Calories: 177
• Protein: 3 g
• Carbs: 6 g
• Fat: 16 g

Ingredients

• 200 g Plain Greek yogurt ( chilled )
• 100 ml Fermented milk ( for creaminess )
• 2 tbsp Japanese mayo ( for binding )
• 0.5 piece Chives fresh ( finely chopped )
• 0.5 piece Dill ( chopped )
• 0.5 piece Flat-leaf parsley ( leaves only, chopped )
• 1 piece Garlic ( mashed into paste )
• 0.3 piece Onion ( very finely minced )
• 1 tbsp Lime juice ( for acidity )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 2 tbsp Mayonnaise ( classic )

Instructions

1. Chopping the herbs

   Finely chop the dill, flat-leaf parsley, and chives. The herbs should be cut cleanly, not crushed, to release their aroma without turning black.

2. Preparing the aromatics

   Mash the garlic into a paste using the flat side of a knife and chop the onion as finely as possible. You want their aromatic power without any large chunks.

3. Assembling the base

   In a bowl, whisk together the Greek yogurt, buttermilk, Japanese mayonnaise, and classic mayonnaise until smooth and coating the back of a spoon. Add the lemon juice, salt, and pepper.

4. Finalizing and resting

   Fold in the herbs and aromatics. Mix gently. Let it rest in the fridge: this is when the flavors meld and the sauce develops its full character.

Chef's tips

• Make the sauce at least 2 hours ahead so the herbs can infuse the creamy base.
• If the sauce is too thick, thin it out with an extra spoonful of fermented milk.

Storage

Keep for 3 to 4 days in the refrigerator in an airtight jar. Stir before serving.